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CAMR*L*, Bayerischer Anstich

Posted by Tom C on 2010-08-24 14:12:41

Also, the Germans (and many others) will send the beer into the lagering tank with a few "points" left on the fermentation. Not only will this naturally carbonate the beer, but also drive out the oxygen. The spund valve is left to vent for 12 to 24 hours, then closed and set. We've all seen those bubbler things hanging off the lager tanks. Diacetyl production (or the formation of it) will also depend on the yeast strain.

Followups:

CAMR*L*, Bayerischer Anstich by JosB on  2010-08-24 14:32:00

CAMR*L*, Bayerischer Anstich by Tom C on  2010-08-24 15:59:14

CAMR*L*, Bayerischer Anstich by Nick B. on  2010-08-24 23:00:18

CAMR*L*, Bayerischer Anstich by Barry on  2010-08-25 02:03:46

CAMR*L*, Bayerischer Anstich by TreinJan on  2010-08-25 03:32:35

CAMR*L*, Bayerischer Anstich by Tom C on  2010-08-25 05:52:29

CAMAL, Bayerischer Anstich by DonS on  2010-08-25 09:07:30

CAMAL, Bayerischer Anstich by Barry on  2010-08-26 03:06:46

CAMAL, Bayerischer Anstich by DonS on  2010-09-01 00:10:51